Step 1

Give the jalapenos a good rinse and de-stem them.  Be sure to wash your hands after handling them. More info on handling hot chiles.

Step 2

Saute a roughly chopped 1/2 onion and 2 whole, peeled garlic cloves in a glug of oil over medium heat.

Step 3

Once the onion is browning you can add 1 teaspoon Mexican oregano, some freshly cracked black pepper, and 1/4 teaspoon cumin (optional). Briefly cook until fragrant and then add: the de-stemmed jalapenos, 3/4 cup white vinegar, 1/2 cup water, and 1/2 teaspoon salt. Bring to a simmer and then add everything to a blender.

Step 4

Add 8-10 sprigs cilantro and the juice of 1 lime to the blender. Combine well or to your desired consistency. I usually leave it a bit chunky but you can always blend it thinner.

Step 5

Add mixture to three 5 oz. bottles or a small Mason jar. Store in the fridge where it will keep for at least a month.